Prepare the Meat or Fish: Ensure the beef or salmon is very fresh and of sushi-grade quality. Slice it thinly against the grain for the most tender texture. If slicing raw beef, partially freezing it for about 30-60 minutes can make this easier.

Assemble the Sushi: Lay out a slice of beef or salmon on a clean, flat surface.

Place a small amount (about 1/2 tablespoon) of softened butter near one end of the slice. Sprinkle a pinch of sea salt over the butter.

Carefully roll the meat or fish around the butter, starting from the end where the butter is placed, rolling tightly to encase the butter completely.

Serving: Immediately after rolling, the carnivore sushi is ready to serve. It can be eaten whole or cut into bite-sized pieces, similar to traditional sushi rolls.